Raspberry & milk chocolate cheesecake

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• SarahD

  21 November 2009

  SarahD rated and commented on this recipe

  

  Gorgeous - everyone loved it. Good tip about the flour, i added a couple of spoon fulls and it had a good thick texture. Made it for guests and making it again for more tomorrow!!

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• FrenchSarah

  23 November 2009

  FrenchSarah rated and commented on this recipe

  

  So easy, seriously delicious and looks stunning. It's a great destiny for the frozen raspberries from our garden (or from supermarket freezer section) which would otherwise have a much less glamorous fate! Our friends couldn't get enough of it.

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• Carly

  22 December 2009

  Carly rated and commented on this recipe

  

  I have made this cheesecake twice now, for two different birthdays. My sister can't eat yeast or dairy so I have made one with free from ingredients. I chose pure brand butter and cream cheese substitute. I used a vegan whipping cream instead of double cream and substituted the milk for a dark chocolate. The base consisted of trufree digestive biscuits. The yeast and dairy free version went down better than the original version!

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• Keavy

  02 January 2010

  Keavy rated this recipe

  

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• miggins

  15 January 2010

  miggins rated this recipe

  

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• rara1301

  20 January 2010

  rara1301 rated this recipe

  

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• emm

  27 January 2010

  emm rated this recipe

  

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• CORMAC

  02 February 2010

  CORMAC rated this recipe

  

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• Alex

  08 February 2010

  Alex rated this recipe

  

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• monkey1

  12 February 2010

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• Mieke

  22 February 2010

  Mieke rated this recipe

  

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• Malgorzata Poniatowska

  27 February 2010

  Malgorzata Poniatowska rated this recipe

  

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• Holly

  04 March 2010

  Holly rated this recipe

  

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• Kimberley

  24 March 2010

  Kimberley rated this recipe

  

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• suzannie

  31 March 2010

  suzannie rated and commented on this recipe

  

  Made this as a birthday cake, went down a storm with everyone :)

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• tracy

  01 April 2010

  tracy rated and commented on this recipe

  

  very easy to make, made it a few times now. left out the rasperries and added baileys at christmas. both were a hit. worked out expensive and vey fattening but well worth it. better than anything you could buy ready made. it looked and tasted fantastic, if i can di it anyone can!

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• jelly and ice cream <3

  06 April 2010

  jelly and ice cream <3 rated this recipe

  

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• AnnieB

  07 April 2010

  AnnieB rated and commented on this recipe

  

  My little girl thinks this is heaven! Try it, guarantee they'll be coming back for seconds!

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• freediva

  08 April 2010

  freediva rated and commented on this recipe

  

  Everyone loved it, but I think I will try the lower calorie version next time, they will never know ;)

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• Alex

  09 April 2010

  Alex commented on this recipe

  its so good and so easy to make!! I used gluten free biscuits for the base and doubled the cheese mixture and it turned out great!

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Ingredients

• 180g digestive biscuits
• 75g melted butter
• 100g milk chocolate
• 300g cream cheese
• 200ml double cream
• 75g sugar
• 150g raspberries
• icing sugar
• chocolate melted, to serve (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 mins, plus 2 hours chilling

Vegetarian

Ingredients

• 180g digestive biscuits
• 75g melted butter
• 100g milk chocolate
• 300g cream cheese
• 200ml double cream
• 75g sugar
• 150g raspberries
• icing sugar
• chocolate melted, to serve (optional)

Per serving

765 kcalories, protein 5.7g, carbohydrate 46.4g, fat 63.2 g, saturated fat 37.0g, fibre 1.4g, salt 1.09 g

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